Loaded Hummus with Veggies (Print Version)
# Ingredients:
→ Base
01 -
2 cups hummus (store-bought or homemade)
→ Topping
02 -
1 cup cherry tomatoes, diced
03 -
1 cup cucumber, diced
04 -
½ cup red onion, finely chopped
05 -
½ cup Kalamata olives, sliced
06 -
¼ cup pickled pepperoncini peppers (or bell peppers, diced)
07 -
½ cup crumbled feta cheese (or plant-based feta for a vegan option)
08 -
2 tbsp olive oil
09 -
1 tbsp fresh parsley or dill, chopped
10 -
1 tsp dried oregano
→ Optional Add-ins/Substitutes
11 -
Capers, radishes, pickles, toasted chickpeas, or chopped chives
12 -
A squeeze of fresh lemon juice or a splash of red wine vinegar
→ Garnish
13 -
A sprinkle of paprika, cumin, or sumac
14 -
Toasted pine nuts (optional)
→ Serving
15 -
Pita chips or sliced pita bread
16 -
Lemon wedges
# Instructions:
01 -
In a medium bowl, combine the diced tomatoes, cucumber, red onion, olives, and pepperoncini peppers. Toss with olive oil, garlic, oregano, and fresh herbs. Add a pinch of salt and pepper to taste.
02 -
Spread the hummus evenly across a large platter or shallow bowl. Use the back of a spoon to create swoops for olive oil pools. Spoon the prepared veggie mixture over the hummus, letting the juices drizzle over for extra flavor.
03 -
Sprinkle with crumbled feta cheese, toasted pine nuts, and additional fresh herbs. Dust with paprika, cumin, or sumac for added color and spice.
04 -
Arrange pita chips or sliced pita bread around the platter. Add lemon wedges on the side for squeezing over the dip.
# Notes:
01 -
Optional Add-ins/Substitutes: Customize the dip with your favorite toppings like capers or radishes for a different twist.
02 -
Vegan Option: Use plant-based feta to keep it dairy-free.
03 -
Lemon Juice or Vinegar: For extra tang, squeeze fresh lemon juice or splash red wine vinegar over the dip before serving.